Cut mango into small, manageable pieces. Place a pinch of salt, along with 4 torn basil leaves and mango into container and muddle to a fine puree. Pour puree into serving glasses and top with chilled Prosecco. Garnish with basil leaf.

Our “Mangia Memoir” (what we’ll remember)

It’s 4:00p on a Friday. Tony and I both happen to be home. We sadly look at the mango that Kelvin bought us from a local farmers market and realize we didn’t eat it in time. It’s gone to mush. But do we fret…NO! When life gives you lemons, errrr….too ripe mangos…make lemonade…I mean…Mango Basil Bellini! We step outside to our balcony garden, pinch a few basil leaves, turned on some Adele on Pandora and got to work. We waited for hubby to get home to toast to the weekend!

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